Todays Juice

January 15, 2013 | Charlotte

Made my current favorite juice this AM. Did a double portion to last two servings.
It’s the same recipe as below – Dr. Juice

I have to start looking up some nice recipes for the lush pulp – almost hurts to throw them in the food waste…

No pretty picture this time as I had to put my little down for a nap – got them in my containers, drank one and put the other in the fridge for later use 🙂

Its finally home!

November 21, 2012 | Charlotte

I finally got to bring home my new power juicer!!! Im so happy and excited! Cant wait to start my juicing again for real tom ❤

Say hi to Avance Collection Juicer 800 W, 2.5 l, XXL tube 😉

Time to get Juicing!

Charlotte

Todays Juicing

October 2, 2012 | Charlotte

I really needed a juice today – we have had a few rubbish nights and Im so tired!! I was going to make a proper energy kicking Juice but ended up with a detox juice instead.

Detox with a “zing” ingredients:

4 large carrots
2 apples (I used home grown)
1/2 Broccoli stem
3-4 cups of spinach
1/2 inch slice unwaxed lemon
1/2 slice ginger
Ice (apparently I forgot to fill the trays again.. so no ice today)

Im not even going to try and paint you a pretty picture of how pretty it looks – cus to be honest, the color you get when mixing orange and green is.. well, not pretty :p

Juicing!

September 30, 2012 | Charlotte

So I’ve gotten very interested in juicing lately and since I actually had my hubby get me a juicer several years ago – I was very excited to actually try it out properly.

I started doing allot of searching online for good green juice recipes because – lets face it – greens tend to be the smaller portions of my meals, if they are even there. Don’t get me wrong, I love veggies and fruit – but we have a bad habit of forgetting to get the “right” type vegetable for each dinner (it happens when the organising skills are poor!) so often we would get veggies and they’d get old or plain bad in the fridge and tossed away…. Dinners tend to consist of 50% protein and 50% carbs. Not good for my weight, I tell you..

So now that I’ve done more research Im getting the hang of things! You can basically juice anything green and fruity but not all greens and fruit go together :p I have done some fails while trying to get a hold of the “right” ingredients. I found that apples are good with most greens – but don’t mix too many berries, fruits and veggies!

I found that Norway is RUBBISH when it comes to veggies! We have NO KALE – thats right – none. I can find Chinese Kale in the Asian shops, but the packages are tiny and very expensive. Would make the juices very costly.

I use mostly Baby Spinach leaves and Broccoli instead. Works okay. Yesterday my hubby found raw whole Beetroot! Yay! Turned out he had been looking for “red celery” – eeehh okay? LOL cute man 😉 Thankfully my mom put him on the right track when they met each other in the grocery store.

Todays “green” juice was Jason – The Juice Master – “Dr. Juice”

Juice Ingredients:

1 inch slice large carrot (I used a little more)
2 apples (I used home grown)
1/2 stick celery
1 small whole raw beetroot
1/2 inch slice unwaxed lemon
1/2 slice ginger
Ice (apparently I forgot to fill the trays.. so no ice today)

Who needs true blood, when we can have true juice ❤

Charlotte

Image

Ben & Jerry’s

I curse you Ben & Jerry’s!! ….. but I oh so love you…. ♥ Yes.. you made me an addict and I needs you, I needs you bad!

I did the biggest misstake of my life when entering your home page – the US homepage.. Now I needs to taste more! I needs to tate all of you! Curse you dammit! Ill be lucky if I ever make it out of Toronto in a single airplane seat – shoot..

How am I going to resist??

Osteburger!

May 11, 2011 | Charlotte

I går hadde vi osteburger til middag – Ikke helt som jeg ønsket da det ble kjappis “ferdighjemmelaget” fra ferskvaredisken til Meny – så denne burgeren hadde nok gjerne litt mer karbo enn jeg liker.. Men men – Neste gang skal jeg lage min egen versjon for dette var godt!

Osteburger toppet med bacon og ost, deilig grønn salat, litt reke og eggsalat og fløtesopp

Back on LCHF diet!

May 3, 2011 | Charlotte

Wish me luck! I’ve got a looooong road a head – and its going to be seriously rough.

Im hoping I can finally look towards some lighter times, and for once follow through for me – just me! Im so sick of being sick, tired of being tired – but most of all Im tired of being over weight. It has gone too far and the comfort food is now the enemy, the Villan… I decided to make wednesday my measuring day, so tomorrow Im throwing my self in the fire – It will be hard to face the truth the severeness it has gotten to at this point.

My Goal is 20-25 kg. But I have time

-5 kg – end of June
-8 kg – e.o July
-12 kg – e.o Aug

If I make these goals – I will come back and raise the bar for my next middle goal!

I just got myself a LCHF recipe book, and can already feel more motivated – I hope it lasts!

You are welcome to share any tips to make this road just a little but lighter :p

Sleep tight 😉

The Last Carb-BOMB!

May 1, 2011 | Charlotte

So.. Im going on a Low Carb diet again from tomorrow and had a few HIGH Carb ingredients that needed to be used or thrown out :p The environmental humanitarian in me decided on making use of them and make what I could with them.. It ended up becoming my favourite Chocolate Cake with a twist :p This cake is seriously delicious AND filling and a lighter type cake for the grown ups – Ps. kiddos LOVE it too!

I wanted to share with you the recipe and hope that some can make use of it even though Im burying it – for a while :p

You’ll need the following for the cake base:

2 cups SUGAR (1 cup is approx. 180-200 ml)

1 cup Milk

2 cups Plain Wheat Flour

1 cup Margarin (normal salted)

100 grams Cocking Chocolate

3 Eggs

1-2 ts Raising flour (bake pulver)

Frosting:

150 grams Margarine

1oo grams Cocking chocolate

2 Eggs

300 grams Icing Sugar

Instructions for the base:

Start by setting your backing oven to 170˚celsius. (Not hot air!!)

1 cup of sugar, 1 cup of milk & 100 grams chocolate in a glass bowl and heat over water in a casserole on medium heat – get it off the heat once the choc is melted and just whisk it together. Let cool down some.

Put the margarine and sugar in a mixing bowl and blend till white. Separate the the wites and yolks of 3 eggs and add 1 yolk at the time to the blended sugar/margarine mix and whisk the egg whites till it resembles a fluffy cloud and stands up in stiff peaks when blades are lifted in a separate bowl – add the luke warm choc milk and the wheat/rising flour to the sugar mix – then the fluffy egg whites at last . It should now have a light brown color and be very smooth in texture.

Transfer the base mix into a 28 cm diag. springform pan that has been prepared with margarine & flour (keeps the cake from sticking to the pan)

This is where little helpers get to lick the utensils :p

and put it in the oven on middle for 30-45 mins. Less is more on the timing so I always start at 30 mins and check my cake with a poking stick. If it sticks to it – wait 5 mins and try again, as soon as it doesnt stick to the stick – its done!

Instructions for the frosting:

Heat the margarine and chocolate in a glass bowl over water in the casserole. Whisk carefully till totally melted and blended – but try not to get it too hot. Let cool.

Mix egg and Icing sugar (Melis in Norwegian) until thick and light – like custard.

When as thick as possible add the chocolate and margarine mix till fully blended. Keep in fridge until cake base is completely cooled down.

Here comes the twist. When base has cooled down to room temp slice it horizontally in the middle to make a top and bottom layer. Place the bottom layer on a plate/cake stand. Fill with whatever your heart desires not more then a cm thick as it will make the cake unstable. Add on the top layer and press down very gently to even it out.

Ive used a “Ready To Use” Betty Crocker vanilla icing. It was bought at a local grocery shop – but is imported from England.

Even out around the edges and brush off any loose crumbs. Get the chocolate frosting from the fridge and pour it on to the top – gently spreading it out towards the edge. The frosting is soft and sometimes even running a bit. This is one frosting that you wont avoid melting a bit and coming down on the plate edge, so I recommend to use a cake stand/plate with a deeper rim around it.